Why not try pork pho for a little variety? This pho recipe is pretty easy to put together and the pork is cooked right in the broth to keep things simple. Tasty slivers of meat mix well with the noodles and spiced broth.
- 2 tbs coriander seeds
- 4 whole cloves
- 2 whole star anise stars
- 8 cups chicken stock
- 1 – 2 lb pork roast
- 1 3-inch chunk of ginger, sliced
- 1 tbs sugar
- 2 tbs fish sauce
- 16 oz dried rice noodles
- Fresh bean sprouts
- Sprigs of cilantro
- Thinly sliced red onions
- Lime wedges
- Hoisin sauce
As with all pho, you first start off putting together your ingredients for the fragrant pho broth. In a big soup pot, add the coriander, cloves and pieces of anise. Heat up until they start to toast and give off their great aromas. Pour in your stock, along with the piece of pork, ginger slices and sugar. Stir through and heat up to a boil. Boil for a minute or two, then turn down the heat to just a simmer.
Let it all cook for 2 hours, periodically skimming off any fat that comes to the surface of your broth. After a couple of hours, make sure that the pork is cooked through. If not, let it simmer until it’s done.
Remove the roast, and shred off the meat. Set that aside for your bowls. Strain out the broth to remove the spices and other bits. Stir in the fish sauce at this point. While you are shredding the meat, you can cook the noodles in a pot of hot water until just soft. Keep the broth at a simmer so it’s hot when you serve your pork pho.
Prepare all your garnishes to be served up on the side.
Split the noodles up between 4 to 6 bowls, top with shreds of pork and spoon hot broth over them all. Serve up right away with a platter of garnishes.